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I love carrot cake! It’s one of my fave cake. So when I found this carrot + Pineapple cake recipe I was so excited to try it. The pineapple makes the cake moist yummy yummy.

What you need:

For the cake:

2 cups of plain flour

2 tsp baking powder

1 1/2 bicarbonate soda

1 tsp ground cinnamon

1 tsp salt

4 eggs

200 mL sunflower oil

2 cups grated carrot

400g canned crushed pineapple

1 1/2 cup caster sugar

1/2 cup of chopped walnuts

For the icing:

250g unsalted butter, softened

250g cream cheese, softened

1 tsp vanilla extract

5 cups icing sugar, sifted

1/2 cup chopped walnuts for decoration

Let’s start baking!

Pre-heat the conventional oven to 170°C (lower if you use fan-forced oven). Grease a 23cm springform cake pan and line the base.

Sift the flour, baking powder, baking soda, cinnamon and salt into a bowl. Drain the pineapple. Add the eggs, oil, carrot, pineapple and sugar. Stir to combine, then add walnuts. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.

Start preparing the icing by placing the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until light and soft. Add the sifted icing sugar and beat until you have a smooth, light icing. Cover the top and sides of the cake with the icing. Then, you can lick the left over icing in the bowl yum yum! Finally, add the walnuts on top of the icing, just be creative!